Chicken Oil Three Whites

Name: Chicken Oil Three Whites
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 650 g Winter bamboo shoots (peeled and cut into small pieces); 60 g Chicken breast (skinned and pounded into paste); 4 Egg whites; 125 g Fresh mushrooms (washed, stems removed); a pinch Finely chopped scallion; a pinch Minced ginger; 45 g Shaoxing wine; 4.5 g Salt; a pinch MSG; 45 g Ling starch (small amount for chicken paste, rest for thickening); 6 g Chicken fat; 400 g Clear soup (some for chicken paste); to taste Pork fat (amount not specified, mentioned in steps)

鸡油三白 (Jiyou Sanbai) is a Beijing cuisine dish with a pristine white appearance and bright, fresh flavor, suitable for all four seasons. It is prepared by braising winter bamboo shoots, chicken egg white skin, and mushrooms.

35 min

Easy

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Ingredients

Winter bamboo shoots (peeled and cut into small pieces) 650 g

Chicken breast (skinned and pounded into paste) 60 g

Egg whites 4

Fresh mushrooms (washed, stems removed) 125 g

Finely chopped scallion a pinch

Minced ginger a pinch

Shaoxing wine 45 g

Salt 4.5 g

MSG a pinch

Ling starch (small amount for chicken paste, rest for thickening) 45 g

Chicken fat 6 g

Clear soup (some for chicken paste) 400 g

Pork fat (amount not specified, mentioned in steps) to taste

Instructions

Prepare ingredients

Peel 200–250 g of the winter bamboo shoots and cut into small long pieces. Skin the chicken breast and pound with the back of a knife into a fine paste. Combine the paste with the egg whites, add a small amount of ling starch, 45 g of clear soup, and the salt, then mix well.

Make the chicken egg white sheets

Heat the pork fat in a wok, pour in the chicken paste and egg white mixture, then lift and slowly rotate the wok to spread it into thin sheets (both sides must remain white with no yellowing). Remove and briefly drop into a pot of boiling water to soften them.

Stir-fry the mushrooms

Sauté briefly with scallion, minced ginger, and pork fat. Add the washed, stemmed mushrooms and stir-fry for a moment, then add some clear soup and simmer briefly so the mushrooms shrink and absorb flavor without discoloring.

Arrange the plate

Place the winter bamboo shoot pieces, the chicken paste egg sheets, and the mushrooms on a serving plate, neatly arranged in three parallel rows.

Braise and finish

Sauté again with scallion, minced ginger, and pork fat. Use a spoon to slide the bamboo shoots, chicken paste egg sheets, and mushrooms into the wok while keeping the three rows intact. Add the salt, Shaoxing wine, and MSG, and simmer over low heat for about 1–2 minutes. Slowly pour in wet ling starch with one hand to thicken while lifting and rotating the wok with the other, flip the contents over, rotate a few more turns, drizzle with the chicken fat, then transfer everything back to the plate with a spoon, keeping the three rows neatly in place.